FET-FISK restaurant + bar

Pittsburgh Magazine's restaurant coverage identifies FET-FISK through its seafood driven cooking in Bloomfield. Chef Nik Forsberg approaches fish and shellfish through a seasonal menu shaped by preservation and Nordic and Appalachian ideas. The compact restaurant rewards sharing across the table, especially when the changing menu moves between small plates and fuller preparations.

Picks from Pittsburgh Magazine and Pittsburgh City Paper

FET-FISK grew from chef Nik Forsberg's popups into a Bloomfield restaurant focused on seafood, preservation, and ingredients that reflect Nordic and Appalachian ideas. The menu changes with the season and rewards sharing across the table. The Pittsburgh Post-Gazette has covered the restaurant's national attention and local significance.

Picks from Pittsburgh Magazine and Pittsburgh Post-Gazette